Ammonium Chloride Application in food

Food grade Ammonium Chloride is a colorless crystal or white granular powder, odorless. It has a salty and bitter taste. It has low hygroscopicity, but it can also absorb moisture and agglomerate in wet and rainy weather. Powdered food grade Ammonium Chloride is very easy to absorb moisture, especially wet Ammonium; the moisture absorption point is generally around 76%.

When the relative humidity in the air is greater than the moisture absorption point, the food grade Ammonium Chloride produces moisture absorption and becomes prone to agglomeration. Ammonium Chloride can sublimate without the melting point. The relative density is 1.5274, the heat of sublimation is 350 ° C, and the boiling point is 520 ° C.

AC is soluble in water, slightly soluble in ethanol, soluble in liquid ammonia, insoluble in acetone and ether. Compared with industrial grade Ammonium Chloride, food grade Ammonium Chloride has high purity (99.5%-99.8%), extremely low impurity content and low heavy metal ion content.

Food grade Ammonium Chloride has the same function and effect as food grade Ammonium Bicarbonate. Furthermore, because of the Chlorine Molecule, have been added flavor characteristics, which is more advantageous than traditional food grade Ammonium Bicarbonate.

Food grade Ammonium Chloride can be used as a nourishment and dough improver for yeasts. In many countries now, and because of the rejuvenation of cardiovascular and cerebrovascular diseases such as hypertension, more and more food manufacturers use Ammonium Chloride instead of Sodium Chloride as a flavoring agent; to be used as processing aids in bread, biscuits, etc.

Food grade Ammonium Chloride as a yeast nutrient has also different uses as;

• An efficient source of nitrogen nutrition (mainly used in the brewing of alcohol and soy sauce),
• Used in the white wine active dry yeast as an experimental blueprint,
• Ammonium chloride at the same nitrogen concentration,
• Urea,
• Ammonium Nitrate YNB liquid medium for comparative experiments,

The growth rate and growth quality of the flora in the culture medium with Ammonium Chloride as the nitrogen source far exceed the other two culture solutions.

The food grade Ammonium Chloride is generally used as a dough conditioner in combination with Sodium Bicarbonate in an amount of about 25% of Sodium Bicarbonate or 10 to 20 g/kg of wheat flour. The addition of a mixture of Vitamin C and Ammonium Chloride gives the dough good elasticity, extensibility and machinability, giving the bread a good volume, color, aroma, texture and elasticity. And using this additive is much safer than using Potassium Bromate.

Because eating too much Sodium Chloride is obviously harmful to the body, a series of studies have shown that long-term excessive salt cannot only cause and aggravate high blood pressure but also cause kidney disease, aggravate diabetes, exacerbate asthma, prone to osteoporosis and even fractures. It may also cause many chronic diseases such as the stomach digestive system.

In the developed western society, a mixture of Ammonium Chloride, Potassium Chloride and Partially Hydrolyzed Protein and Plant Polypeptide is gradually used to replace salt, making it a nutritious functional seasoning widely used in bread and biscuits.

In many countries and places, Ammonium Chloride and licorice are used as a flavoring agent (black crystal shape) for various foods (such as braised chicken in Finland, lazy rice in Sweden, noodles in the Netherlands, blood products in Denmark, etc.), There is also the addition of Ammonium Chloride as a flavoring agent to vodka.